Eating with Emily

vegetarian meals & the more than occasional treat

Couscous Caprese Salad



Serves 6

  • 8oz Israeli couscous
  • 6-8oz fresh mozzarella, sliced
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 cup fresh basil, chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • salt & pepper, to taste


  1. Cook the couscous according to the directions on the box. (Trader Joe’s makes a great Israeli couscous!)
  2. In a bowl, combine the couscous with the rest of the ingredients.
  3. Refrigerate for a few hours. This dish really tastes best cold. Also, the lemon and vinegar will become more flavorful after sitting for a few hours.


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